BeerCat
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Does anyone make lacto starters? I want to sour during fermentation so interested in giving this a go. The aim is to pitch with some kveik around 40c.
Lacto starters
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IainM
Landlord.
I've never bothered and not had any problems, for kettle sour or added in primary. Then again, I've only used commercial blends and wildbrew sour pitch lacto.
strange-steve
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I haven't personally, but there's some really good info on it on this guy's Sour Beer Blog. I don't think it's quite as important as a yeast starter but it adds a bit of insurance against failed souring or off flavours I suppose.
BeerCat
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@IainM Did you use a full pack of sourpitch? I forgot to drop the PH and only used half a pack last time.
@strange-steve Thanks that looks like a good read. I think i will reserve a little and try and make a starter. Looks like i need to get some chalk first and perhaps a separate flask.
@strange-steve Thanks that looks like a good read. I think i will reserve a little and try and make a starter. Looks like i need to get some chalk first and perhaps a separate flask.
I just used the clear dregs from adsa genuine greek yogurt and give it a day or two near to 30 before pitching yeast. I didn't use hops either.
IainM
Landlord.
Yes, I did use a full pack and I dropped the pH before adding it too. I thought I should do it by the book first time round.
I have done it before for a kettle soured Berliner Weisse.
I did a 1L starter with a tablespoon or so of natural yoghurt, some good info on Milk The Funk.
http://www.milkthefunk.com/wiki/Alternative_Bacteria_Sources
